CSA 2025 SUMMER WEEK 2

Written by

Breana Oldt-Jones

in

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From Our Farm

Italian Basil

Carnes Pears

Tricolor Jalapeños

Sweet Potato Greens

From Our Partner Growers

Cucumbers, New Sprout Organic Farm

Romaine Lettuce, Tendwell Farm

Peaches, Watsonia

Butternut Squash, The Family Garden

Heirloom Tomatoes, Clem’s Organic Gardens (Tuesday thru Thursday)

Cherry Tomatoes, Watsonia (Friday and Saturday)

Try out these great recipes we found around the web that feature items from your share:

Vegan Jalapeño Butternut Squash Queso

Adapted from: https://www.ambitiouskitchen.com/vegan-butternut-squash-queso/

Ingredients

  • 1 1/2 cups raw cashews*
  • 1 ½ cups mashed roasted butternut squash* (options for roasting in instructions)
  • 2 cloves garlic
  • 1/2 cup nutritional yeast
  • 1 1/2 cups unsweetened nondairy milk 
  • 1 jalapeño, chopped (you can deseed if you are sensitive to spice)
  • 1 teaspoon paprika
  • 3/4 teaspoon ground turmeric
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • 1 teaspoon dijon mustard
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • For mix-ins:
  • 1 cup salsa of choice (I prefer a chunky medium salsa)
  • ¼ cup scallions
  • Fresh chopped cilantro
  • A few slices of jalapeno or pickled jalapeno
  • For serving:
  • Tortilla chips

Instructions

  1. To make with a whole butternut squash: Preheat the oven to 400 degrees F. Cut off ends of squash and slice in half lengthwise. Use a spoon to scoop out the seeds. Roast squash on baking sheet lined with parchment paper 50 minutes or until the squash is very fork tender. Set aside to cool slightly before scooping out the flesh. Save the extra flesh for a different recipe. You can also cube and roast the squash instead for this recipe, or use leftover cubed, roasted squash. 
  2. While your butternut squash is roasting: fill a medium pot with water and add in your raw cashews. Place over high heat and bring water to a boil. Once boiling, immediately turn off the heat; let the cashews sit for 30-45 minutes in the warm water, then drain.
  3. Make Queso in Blender – Add drained cashews, 1 ½ cups of the roasted butternut squash, garlic, nutritional yeast, almond milk, jalapeno, turmeric, paprika, onion powder, chili powder, dijon mustard, salt and black pepper. Blend on high until a sauce comes together. If you want a thinner queso, add more milk. Taste and adjust seasonings as necessary. 
  4. Add sliced jalapeño, cilantro, scallion or other garnish and serve with chips.

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